Shortbread Cookie Cups filled with Chocolate

Add flour, cornstarch and vanilla. Beat until dough comes together. Form a ball.

Divide the dough into about 24 balls. Press into buttered mini tart tins. Prick with a fork and bake in a 325°F oven. As the cookie bakes it will puff up. You will need to prick the cookie again and push the dough down to form the cup. Bake until pastry is golden brown. About 15 to 18 minutes. Cool on wire rack.